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Roast Chicken


  • 1.75 – 2 kg / 3.5 – 4lb whole chicken , patted dry
  • Salt and pepper
  • 2 tsp olive oil
  • 1 lemon, quartered
  • 3 rosemary sprigs


  • 100 g / 1 stick unsalted butter , melted
  • 3 garlic cloves , minced
  • 1 tbsp sage , finely chopped 
  • 2 tsp rosemary , finely chopped 
  • 1 tbsp parsley , finely chopped 
  • 1/2 tsp each salt and black pepper

Under Chook

  • 1 cup / 250 ml dry white wine , or low sodium chicken broth
  • 1 onion , quartered 
  • 1 garlic bulb , halved horizontally 


  • Take the chicken out of the fridge 30 minutes before cooking.
  • Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.
  • Mix together Butter ingredients. Add juice from 2 wedges of lemon.
  • Place chicken in a roasting pan. Use a dessert spoon to loosen skin from chicken. Do the top (the breast) and the drumsticks – not the underside.
  • Prop chicken upright, drizzle butter under skin, using most of the garlic/herb sludge, but saving a bit of butter for the skin.
  • Drizzle / smear remaining butter all over surface of the chicken. Squeeze over juice of 2 lemon wedges.
  • Stuff used lemon wedges and rosemary inside chicken. 
  • Tie drumstick ends with string and tuck wing tips under the chicken.
  • Sprinkle all over with salt and pepper.
  • Place onion and garlic in the pan, place chicken on top. Pour wine around, drizzle chicken with oil.
  • Transfer to oven. Roast for 10 minutes, then turn oven down to 180C/350F (all oven types). Roast for a further 1 hr 15 minutes, or until the internal temperature is 75C/165F or until juices run clear when pierced at the join between the drumstick and the body. Baste twice (30 min then at 1 hr), spooning pan juices over skin.
  • Rest for 15 minutes – don’t cover, skin becomes wet.
  • Serve with pan juices (see video for how to carve). I discard onion but use the garlic in the pan. 

Serving Gourmet Cuts since ’09

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Shane's meat is Australian sourced, ensuring gourmet cuts which are tender, rich and fresh.

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